Almond Blueberry Snacking Cake
Prep time
Cook time
Total time
Serves: 9 big slices
  • All purpose flour 1 cup ( 133 gm / 4.7 oz)
  • Cornmeal 3 Tbsp ( 35 gm/ 1.2 oz)
  • Baking powder 1 tsp (3 gm/0.1 oz)
  • Pinch of salt
  • Unsalted butter softened to room temperature 1 stick ( 113 gm/4 oz)
  • Sugar 1 cup (225 gm/7.9 oz)
  • Turbinado sugar, few tbsp to sprinkle on top of batter
  • 2 eggs
  • Whole milk ⅓ cup
  • Vanilla extract 1 tsp
  • Lemon Zest ½ tsp
  • Blueberries 2 cups
  • Sliced almonds ⅓ cups or more/less as per your taste
  1. Preheat oven to 350 degrees F. Grease a 9 inch square parchment paper lined baking pan with butter.
  2. In a small bowl, mix together flour, cornmeal, baking powder and salt. Keep it aside.
  3. In another bowl, cream butter and 1 cup sugar until smooth. To it add eggs, milk, vanilla extract, lemon zest and mix.
  4. Add this batter to the greased pan.
  5. In a small bowl add blueberries and add 1 tbsp of all purpose flour to it and stir the blueberries around so they get coated with flour. Add these blueberries to the batter and gently using a spoon stir them in the batter.
  6. Sprinkle batter with generous amount of turbinado sugar and slivered almonds.
  7. Bake for 35-45 minutes. Check by inserting a toothpick at around 35 minutes. If it comes out dry, cake is done otherwise bake for few more minutes.
  8. Once done, place the cake pan over a cooling rack. Once completely cool, take it out and slice. Enjoy and keep leftovers in airtight container.
Recipe by Naive Cook Cooks at